Southern Arizona | Investigating 4 You

News 4 Cooks: Vegan Pumpkin Chili

Gourmet Girls: Vegan Pumpkin Chili

¼ Cup Cooking Oil
1 large onion diced
1 bell pepper diced
1 c diced butternut squash
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 46 oz can tomato juice
3 15 oz cans peeled and diced tomatoes with juice
1 c pumpkin puree
2 Tablespoon pumpkin pie spice
3 Tablespoon smoked paprika
1 Tablespoon granulated garlic

Preparation Instructions:
In a large pot over medium heat saute onions, peppers and butternut squash in
oil for five minutes.
Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with
spices. Simmer for one hour.

*About Sponsored Content

KVOA offers useful, valuable information from select sponsors on these pages. This content is not produced or endorsed by News 4 Tucson. To learn more about being a Sponsored Content provider on this site, contact our digital sales specialists.

Scroll to top
Skip to content